THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
CHICKEN IN CARDAMOM-YOGURT SAUCE
Make and share this Chicken in Cardamom-Yogurt Sauce recipe from Food.com.
Provided by TattooedMamaof2
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
- Bake until chicken is cooked through, about 40 minutes.
- Divide rice among bowls. Top with chicken and sauce.
CHICKEN IN CARDAMOM-YOGURT SAUCE WITH RED BELL PEPPER AND SHALLOT CURRY
Steps:
- For chicken: Preheat overn to 375F. Whisk first 13 ingredients in 2qt baking dish. Add chicken. Stir to coat. Bake until cooked through, about 40mins. For Curry: Heat veg oil in heavy large skilled over med-hi heat. Add cumin ses and cook til aromatic. Add shallots and light parts of green onions. cook til golden brown, about 6mins. Add tomatoes, jalapenos, turmeric, paprika and mustard seeds to skillet. Simmer unti oil begins to separate, about 10mins. Add bell peppers and reduce heat to med-low. Cover and cook til peppers are soft, stirring frequently, about 10mins. Season w/salt and pepper. Stir in dark green parts of green onions. Top chicken with sauce over rice.
HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
- Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
- Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
- Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.
ROAST CARDAMOM CHICKEN
The spices in this dish are amazing and the yogurt helps to make the meat extra tender. Remember to leave time for the chicken to marinate. Thanks to the British chef Nigel Slater for this recipe.
Provided by Sackville
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
- Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
- Blend to a smooth paste.
- Put the yogurt in a bowl large enough to hold the chicken.
- Stir in the spice paste.
- Add the chicken and make sure all pieces are covered in the marinade.
- Break the cinnamon stick in two and tuck it in with the chicken.
- Cover and marinate for at least two hours and as much as overnight.
- Set the oven to 220 C or 425°F.
- Bake the chicken in a shallow dish for 30 minutes or until cooked through.
- The yogurt should have formed a dark brown crust.
- Sprinkle with mint leaves.
CARDAMOM BUTTER CHICKEN
A homemade curry to rival your favourite Indian takeaway - a rich blend of spices mixed with creamy ghee
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste - or grind to a paste using a pestle and mortar.
- Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
- Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.
- Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
- Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.
Nutrition Facts : Calories 460 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium
CHICKEN IN CARDAMON YOGURT SAUCE W/RED BELL PEPPER AND SHALLOT CURRY
Steps:
- Preheat oven to 375. Whisk first 13 ing in 2-qt baking dish. Add chicken; stir to coat. Bake until chicken is cooked through, about 40 min. Divide rice among bowls. Top with chicken thighs, then divide sauce among bowls. Top with red pepper and shallot curry. Curry: Heat vegetable oil in heavy large skillet over med-high heat. Add cumin seeds and cook until aromatic, 30 seconds. Add shallots and white and pale green parts of scallions. Cook until golden brown, stirring often, about 8 minutes. Add tomatoes, jalapenos, tumeric, paprika and mustard seeds to skillet. Simmer mixture until oil begins to separate, about 10 minutes. Add bell peppers and reduce heat to med-low. Cover skillet and cook until bell peppers are soft,about 10 min. Season curry to taste with salt and pepper, Stir in chopped dk green onions.
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